The recipe at a glance

  • Step 1 Tie the beef with kitchen string
  • Step 2 Season the fillet with mediterranean spices
  • Step 3 Enhancing flavour by searing and seasoning meat before oven-baking
  • Step 4 Roasting the meat for 20 minutes
  • Step 5 Preparing aubergine purée with fresh herbs and pomegranate
  • Step 6 Resting the cooked meat
  • Step 7 Presenting the dish of sliced meat on aubergine purée garnished with herbs
Ingredients for the Mediterranean Roast Beef recipe

4 Servings

INGREDIENTS

600g beef fillet (centre cut)

4 tbsp baharat spice mix

400g roasted aubergine purée (Turkish & Arab supermarkets)

2 tbsp tahini

1 lemon

3 sprigs of rosemary

5 cloves garlic, crushed

½ bunch thyme

2 tbsp butter

1 bunch coriander

1 bunch mint

1 pomegranate Caperberries Butcher’s
or kitchen string

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Tied beef fillet
Use your fingers to wrap the beef with a string
Wrap the string tightly around the beef
Tightly knot the string around the beef.

Step 1

Tie the beef with kitchen string

Use the kitchen string to tie the beef in such a way as to ensure an even thickness throug- hout.

Season the roast beef with mediterranean spices

Step 2

Season the fillet with mediterranean spices

Season generously with salt and pepper before coating thoroughly in the baharat spice mix. Leave the meat to marinate in the dry rub for 1 hour at room temperature.

Searing and seasoning beef before oven-baking

Step 3

Searing and seasoning meat before oven-baking

When the hour is up, preheat the oven to 170°C Circo Therm®. Heat one tablespoon of oil in a pan and sear the meat on all sides. Add the butter, rosemary, thyme and garlic. Swirl the pan to ensure the fillet is coated before laying it on top of the herbs and garlic

Baking the roast beef for 20 minutes

Step 4

Roasting the meat for 20 minutes

Cook the meat in the oven for 20 minutes at rack position two.

Preparing aubergine purée with fresh herbs and pomegranate

Step 5

Preparing aubergine purée with fresh herbs and pomegranate

Remove the pomegranate seeds from the shell. Wash the mint and coriander and drain well. Place the aubergine purée in a bowl with the tahini, 2–3 tablespoons of lemon juice and the grated rind of half a lemon and season to taste with salt and pepper.

Resting the cooked roast beef

Step 6

Resting the cooked meat

Take the meat out of the oven and leave to rest on a board for at least 10 minutes.

Presenting the dish of sliced meat on aubergine purée garnished with herbs

Step 7

Presenting the dish of sliced meat on aubergine purée garnished with herbs

Transfer the aubergine purée to a platter. Slice the meat and arrange the slices on top of the purée before serving garnished with the coriander, mint, pomegranate seeds and caperberries.

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